Directions:In a large pot, heat coconut oil and cook potatoes and leeks, until leeks are tender (about 5 minutes). Add 1/2 cup vegetable broth, chili powder, and a dash of salt and pepper, cover the pot and cook for another 7-10 minutes until the potatoes are tender, stirring occasionally. Uncover, add another 1/2 cup broth and stir in kale, sprinkle with nutmeg, and cook another 5 or so minutes until kale is tender. Serve with a handful of chopped walnuts and additional salt/pepper if needed.